Vegan Cauliflower Leek Soup

Vegan Cauliflower Leek Soup

This soup is absolutely delicious for a light, warm dish for the cooler weather; and makes plenty for more to have later in the week. It is also so simple and easy to make. You could add some vegetable broth instead of water to make it a bit thicker and heavier, but I loved the lightness of the soup as it was. I also cut up some bread to dip in to the soup which of course is always amazing.

Serves 4-6 main size portions


1 Tbs extra virgin olive oil
1 onion, chopped
2 leeks, chopped
2 garlic cloves, chopped
1 head of cauliflower
Fresh thyme
Salt and pepper to taste
1/2  Lemon (juice and zest)


  1. Add olive oil to a large pot over medium to high heat. Sauté the onion and leeks until tender. Add garlic and cauliflower florets to the pot. Cover with water and bring to a simmer.
  2. Once the cauliflower is tender, season with thyme, salt and pepper. Puree the soup with either an immersion blender or food processor. Once smooth stir in lemon juice and zest.
Nutritional Facts: per serving
109 cal; 4g protein; 4g total fat (1g sat fat); 18g carb; 0mg chol; 54mg sod; 5g fiber; 7g sugars

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